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Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety
Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However,...
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Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion
The current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of...
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Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
Six lactic acid bacteria strains previously isolated and fully identified from Motal cheese were used in ultrafiltered (UF)-Feta cheese as adjunct...
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The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of...
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Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel functional probiotic Cream cottage cheese...
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese
This research aimed to develop a new bi-layer edible coating using sodium alginate (SA, internal layer) and sage seed gum (SSG, external layer) to...
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Quantitation of propionic acid in emmental cheese products by direct solvent extraction
Propionic acid (PA) is commonly present in Emmental cheese (EM) with relatively high concentration. Even though PA is allowed as GRAS in the USA, it...
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Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties
In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatography method on the DEAE-Cellulose column. Skim milk...
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Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts
The objectives of this study were to compare physicochemical, rheological and sensory characteristics of Camembert cheeses salted with 4 types of...
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Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil
Canastra’s Minas artisanal cheese [QMA (Minas artisanal cheese)] is a protected geographical indication traditional food. The influence of fungi on...
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Application of Nanoparticles to Enhance the Microbial Quality and Shelf Life of Food Products
The rapid development of nanotechnology in recent years has impacted a number of elements of food science, including production, packaging,...
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Milk and Dairy Products
This chapter summarizes recent applications of the gas chromatography/mass spectrometry (GC/MS) technique to authenticate and detect adulteration of...
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Application of Biotechnology in the Food Industry
Biotechnology is a multidisciplinary field that majorly influences human life. Biotechnology significantly affects the supply of food, the...
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Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans
β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review...
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Biotechnology: Timeless, Essential, and Omnipresent
Biotechnologies were initially implemented empirically during prehistory, probably as early as the Neolithic period, when the life of the human...
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Enzymatic Protein Cross-Linking in Dairy Science and Technology
Cross-linking enzymes such as transglutaminase, laccase, tyrosinase and peroxidase catalyse the formation of new covalent bonds between proteins and...
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Classification of Foods, Biomaterials, and Microorganisms
Food is any substance normally eaten or drunk by living beings. Food is the main source of energy and nutrition for humans and is usually of animal...
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Dairy Products
This chapter, which describes milk and dairy products, is divided into 6 sections. (1) Introduction, definitions, Milk standards, (2) Dairy industry...
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Food Microbiology and the Application of Nanotechnology in Food Processing and Safety
The engineering of functional units of tiny particles of nanoscale size is known as nanotechnology. It is a branch of science and technology that...
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Applications: Food Science
The combination of speed, accuracy and simplicity provided by NIR spectroscopy ensured its use as a preferred quality control tool in the food and...